OVEN: Preheat to 425℉. Line a baking sheet with parchment paper. Divide your salmon into 4 filets. Pat them dry and then lightly drizzle them with olive oil - brush it all over. Season with salt and pepper to taste. Bake for 17 minutes or until internal temperature reads 145℉. Time varies with thickness and size of fillets.
AIR FRYER: Preheat to 400℉. and cook for 7-9 minutes or until internal temp reads 145℉ (time varies with size of filets).
For the Sauce:
You can use a blender to puree the lime juice, honey, garlic, salt and pepper. Then slowly add the melted butter in with the motor running, and blend until it thickens - 15 to 30 seconds. (I simply whisked the lime juice, garlic, salt and pepper until combined. I used a frother to blend in the butter).
Once the salmon is cooked, transfer to your plates, pour the sauce on and serve!
Notes
Can be Dairy Free if you swap the butter for olive oil.